When in Scotland (or Ireland)—or just when drinking scotch or Irish whiskey—you should know how to toast like a native. Let the master blender for Deanston, Bunnahabhain, and Tobermory, Kirstie McCallum, teach you how.
With smoked brisket on the menu, we explore different pairing opportunities with bourbon neat and in a refreshing summer cocktail.
This virtual tasting features two examples of how toasted and charred oak barrels can affect the flavor profile of American whiskey. With special guest Adam Harris, senior ambassador, American whiskey at Beam Suntory.